Filipino Chicken Siopao with Steamed Bun
A comforting Filipino steamed chicken siopao featuring tender braised chicken filling wrapped in soft, fluffy steamed buns. This recipe uses classic steaming techniques to achieve pillowy buns and rich, flavorful filling, ideal for a weeknight meal inspired by traditional Philippine flavors.
Advert
Cook mode
Keep everything you need at arm’s reach - scaled servings, tidy checklists, and timers that stay on task.
Overview
Filipino Chicken Siopao is a beloved steamed bun snack featuring a soft, fluffy white bun encasing a flavorful, tender braised chicken filling. This recipe guides you through fermenting the dough to achieve pillowy-soft buns and preparing the savory chicken filling enriched with soy sauce, oyster sauce, and aromatics typical of traditional Filipino siopao. Steaming the buns fresh locks in moisture and savoriness, making this a comforting and satisfying meal that's ideal for any weeknight.
Why you’ll love it
- Soft, fluffy steamed buns that melt in your mouth.
- Rich and tender braised chicken with authentic Filipino flavors.
- Perfect for meal prep and reheats beautifully.
- Hands-on cooking experience with rewarding results.
Ingredient notes
- All-purpose flour: Provides structure for the buns; bread flour can be used for chewier texture.
- Active dry yeast: Essential for leavening the buns during proofing.
- Pork fat or lard: Traditional fat choice for a tender dough; vegetable oil can substitute.
- Braising sauce: Combination of soy sauce, oyster sauce, garlic, onions, and a bit of sugar creates rich umami filling.
- Baking powder: Helps create a lighter, fluffier crumb inside buns.
Serving & storage
Serve siopao warm directly from the steamer with optional dipping sauces such as soy sauce or homemade siopao sweet sauce. Leftover siopao can be stored airtight in the refrigerator for up to 3 days. To reheat, steam the buns again for 8–10 minutes until warm and soft. Avoid microwaving as it can toughen the dough.
Advert
Chef tips
- Use warm water (around 40°C/104°F) to activate yeast properly without killing it.
- Make sure chicken filling is cooled before filling dough to avoid making the dough sticky and hard to handle.
- Do not open the steamer during cooking as this can cause buns to collapse.
- Rest buns after steaming to maintain softness and shape.
Ingredients
- 300 g (2 1/2 cups)all-purpose flour
- 1 tspactive dry yeast
- 50 g (1/4 cup)granulated sugar
- 120 ml (1/2 cup)warm water (around 40°C/104°F)
- 1 tbspvegetable oil or pork fat (plus extra to grease)
- 1/2 tspbaking powder
- 150 g (5 oz)boneless chicken thighs, cut into small chunks
- 2 clovesgarlic, minced
- 1 smallonion, finely chopped
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspsugar
- 1 tbspvegetable oil for cooking filling
- 50 ml (3 tbsp)water for braising
- Salt and pepperto taste
Advert
Equipment
- mixing bowl
- steamer or bamboo steamer
- pot or deep pan
- measuring spoons and cups
- small mixing bowl
- rolling pin (optional)
- kitchen towel
Nutrition per serving
- Calories320
- Protein18 g
- Carbs40 g
- Fat7 g
Step-by-step
Step 1
In a small bowl, dissolve the yeast and 1 tsp sugar in warm water. Let it sit for 10 minutes until foamy to activate the yeast.Step 2
In a large mixing bowl, combine the flour, remaining sugar, and baking powder. Add the activated yeast mixture and vegetable oil. Mix until a rough dough forms.Step 3
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it proof in a warm place for 45 minutes until doubled in size.Step 4
Meanwhile, heat 1 tbsp vegetable oil in a pan over medium heat. Sauté garlic and onions until fragrant and translucent, about 2-3 minutes.Step 5
Add chicken pieces to the pan and cook until slightly browned on all sides, about 5 minutes.Step 6
Stir in soy sauce, oyster sauce, sugar, and 50 ml water. Reduce heat to low and simmer until the chicken is cooked through and sauce has thickened, about 10 minutes. Season with salt and pepper to taste. Remove from heat and allow to cool slightly.Step 7
Punch down the dough and divide it into 8 equal portions. Flatten each portion into a 10 cm (4 inch) circle.Step 8
Place 2 tablespoons of the chicken filling in the center of each dough circle. Gather the edges and pinch to seal the filling completely inside, forming a bun shape.Step 9
Line your steamer with parchment paper or cabbage leaves to prevent sticking. Place the buns in the steamer, leaving at least 3 cm (1 inch) space between them.Step 10
Cover and let the buns rest for 15 minutes for the final proof.Step 11
Steam the buns over boiling water for 15 minutes. After steaming, turn off heat and let them rest covered for 5 minutes before removing to prevent shrinkage.Step 12
Serve the steamed buns warm with optional dipping sauce.
Advert
Tags
Advert
Related recipes
Filipino Chicken Adobo Stir-Fry Skillet
A vibrant Filipino-inspired skillet supper featuring tender chicken thighs stir-fried with seasonal vegetables and a tangy adobo sauce. This quick and flavorful weeknight dish highlights the classic adobo flavors balanced with the freshness of spring produce, making it a perfect easy-to-make meal.
Slow-Braised Adobo Chicken Grain Bowl
A comforting Filipino-inspired grain bowl featuring slow-braised chicken adobo served over fragrant garlic fried rice with sautéed greens and a soft-boiled egg, combining tender, flavorful protein with fresh seasonal produce.
Pressure-Cooked Chicken Siopao Dumplings
Delight in tender, fluffy siopao dumplings filled with savory chicken, using a pressure cooker to achieve quick, succulent results. This Filipino-inspired dish features a sweet and savory filling wrapped in soft, steamed dough, perfect for a comforting weeknight meal.